-> Soak kesar & cashewnuts in 2-3 tbsp of lukewarm milk for 5-10 minutes.
Then grind it and keep aside.
-> In the meanwhile, keep rest of the milk on stove and bring it to boil (keep stirring).
-> In a pan roast vermicelli in ghee till it turns golden brown.
-> Now add vermicelli in the boiling milk and stir for 5 minutes.
-> Add cashewnut and saffron paste in it.
-> Cook for 15-20 minutes till the vermicellis are soft. Keep stirring so that it doesn’t stick or burn at the bottom.
-> When you find that the vermicellis are cooked properly. Switch off the flame.

-> Now add sugar.

You can also add green cardamom powder and finely chopped pistachio to it. Serve it hot or chilled 🙂